Application of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packaging

Azam Ashraf and Hamid Babapour and Simindokht Johari and Faezeh Alimohammadi and Farangis Teymori and Abdorreza Mohammadi Nafchi and Nurul Nuraliya Shahrai and Nurul Huda and Ahmadreza Abedinia (2023) Application of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packaging. Foods, 12. pp. 1-16. ISSN 1996-2023

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URL: https://www.mdpi.com/2304-8158/12/3/670

Abstract

This study aimed to describe the properties of cold-water fish gelatin (FG) blended with poultry gelatin (PG) for a production of a sachet containing olive oil. To find a desirable film, the different ratio of FG-PG-based films were characterized in terms of mechanical properties. As the proportion of PG in PG-FG-based increased, the tensile strength and young’s modulus were increased, and the elongation at break and heat seal strength of the films were decreased. The 50-50 film had favorable characteristics to use as a sachet. The amount of acid index and peroxide of the oil stored in the sachets after 14 days showed that there is a significant difference (p < 0.05) between the films. The barrier properties of the films including the water vapor permeability and oxygen permeability of films were increased from 1.21 to 4.95 × 10⁻¹¹ g m ⁻¹ Pa ⁻¹ s ⁻¹ and 48 to 97 cm³ mµ/m² d kPa, respectively. Dark, red, yellow, and opaque films were realized with increasing PG. Fourier transform infrared (FTIR) spectra approved a wide peak of approximately 2500 cm⁻¹. The rheological analysis indicated that, by adding PG, viscosity, elastic modulus (G´) and loss modulus (G´´) were increased significantly (p < 0.05) about 9.5, 9.32 and 18 times, respectively. Therefore, an easy modification of FG with PG will make it suitable for oil sachet packaging applications for the food industry.

Item Type:	Article
Keyword:	Gelatin, Modification, Film properties, Rheological properties, Tensile strength, WVP, Sachet, Olive oil, Peroxide index
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH1-691 Aquaculture. Fisheries. Angling > SH201-399 Fisheries > SH334.5-334.7 Fishery technology T Technology > TS Manufactures > TS1-2301 Manufactures > TS195-198.8 Packaging
Department:	FACULTY > Faculty of Sustainable Agriculture
Depositing User:	SITI AZIZAH BINTI IDRIS -
Date Deposited:	12 Jul 2023 16:19
Last Modified:	12 Jul 2023 16:19
URI:	https://eprints.ums.edu.my/id/eprint/35838

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